A correlation analysis of the compounds in Awamori and sweet potato shochu

Abstract

Eighty-four volatile compounds of Awamori and sweet potato shochu were analyzed by head space solid phase micro extraction（SPME）and direct head space analysis, and the correlation between the compounds was analyzed. A high correlation between the medium-chain fatty acid esters and between higher fatty acid esters was generally shown, and the similarity of the chemical structure and biosynthesis was speculated to this contribute to correlation. In monoterpene alcohol and low boiling point ester, the compounds showed a high correlation and a synthesis path was expected. Surprisingly, furfural correlated with some of the aldehyde compounds. In addition, in Awamori and sweet poatato shochu, the compounds showing a high correlation were given individual consideration.